Food sauce composition for imparting crispness and ease of eating, and method for producing food using the same

Abstract

This application relates to a food sauce composition that imparts a crispy texture and ease of eating, and a method for producing a food using the same. 【Solution means】Since the sauce composition of the present application has a high sugar content and high viscosity, when coated on fried food, the amount of sauce or moisture contained in the sauce absorbed or transferred into the fried food or the coating is minimized, and most of the sauce is located on the outermost surface of the coating. As a result, it is possible to prevent the fried food from becoming soggy and to achieve a crispy texture and flavor of the fried food. In addition, since the fried food coated with the sauce of the present application can omit the step of adding another sauce to the fried food, the ease of eating for consumers can also be enhanced.

Description

Technical Field

[0001] [Cross - reference to Related Applications] This application claims the benefit of priority based on Korean Patent Application No. 10 - 2023 - 0043423 filed on April 3, 2023 and Korean Patent Application No. 10 - 2024 - 0043500 filed on March 29, 2024, and all the contents disclosed in the documents of the corresponding Korean patent applications are incorporated herein by reference.

[0002] [Technical Field] This application relates to a sauce composition for deep - fried food coatings that imparts a crispy feeling and ease of eating, and a method for manufacturing deep - fried food coated with a sauce using the same.

Background Art

[0003] Along with the culture of modern people aiming for a fast - paced lifestyle and the increase in single - person households, the demand to easily complete meals alone has been increasing, which has led to an increase in the consumption of frozen foods.

[0004] The frozen foods mentioned above refer to foods that have been rapidly frozen at sub - zero temperatures in order to store manufactured, processed, or cooked foods for a long time. Such frozen foods have the advantage of being easy to cook and store, but in the process of rapidly freezing the food, ice crystals are formed and the cells of the food are destroyed, so they have the disadvantage of being of inferior quality compared to the food before rapid freezing.

[0005] Also, meat - processed frozen foods such as frozen chicken are manufactured through a process of coating deep - fried meat (fried meats) with a sauce and then rapidly freezing in order to enhance the flavor. However, in this process, an excessive amount of sauce is used, and there are limitations in achieving a crispy feeling and high flavor.

[0006] Specifically, conventionally, the sauce is coated in a dipping method where the fried meat is either topped with the sauce or dipped in the sauce and then served. As a result, the sauce was overly coated on the fried meat. When the sauce is overly coated in this way, the transfer of moisture to the batter occurs quickly, and the fried meat is processed in a wet state. Therefore, it is difficult to obtain a crispy texture when eating.

[0007] In order to ensure both the crispy texture and flavor, the sauce is not coated during the manufacturing process of the processed frozen meat food. After manufacturing the processed frozen meat food, it can be eaten by adding the sauce during the eating process. However, this involves another process of preparing and adding the sauce, resulting in inferior ease of consumption for consumers.

Prior Art Documents

Patent Documents

[0008]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0009] An object of the present application is to provide a sauce composition for coating fried food that can improve the crispy texture and flavor of fried food while also improving the ease of consumption for consumers.

[0010] Another object of the present application is to provide a method for manufacturing a fried food coated with the sauce composition for coating fried food.

[0011] Another object of the present application is to provide a frozen fried food coated with the sauce composition.

[0012] Furthermore, an object of the present application is to provide a use for coating fried food with a sauce composition containing sucrose.

Means for Solving the Problem

[0013] According to one aspect of the present application, a source composition containing sucrose is provided.

[0014] According to another aspect of the present application, a frozen fried food product coated with the source composition of one aspect of the present application is provided.

[0015] According to still another aspect of the present application, a method for manufacturing a fried food product includes the steps of: applying a coating to the surface of a food raw material; frying the food raw material with the coating applied thereto to obtain a fried food; and coating the surface of the fried food with the source composition of one aspect of the present application, wherein the step of coating the fried food with the source composition is performed by spray-injecting the source composition onto the fried food.

[0016] According to one aspect of the present application, a source composition containing sucrose is provided.

[0017] The source composition of the present application can have a sugar content of 60 to 90 degrees Brix.

[0018] Specifically, the sugar content can be one lower limit selected from the group consisting of 60 brix, 62 brix, 64 brix, 66 brix, 68 brix, 69 brix, 70 brix, 72 brix, 74 brix, 76 brix, and 78 brix; and one upper limit selected from the group consisting of 90 brix, 88 brix, 86 brix, 85 brix, 84 brix, 82 brix, and 80 brix; and can be in the range of brix, for example, 60 - 90 brix, 60 - 88 brix, 60 - 86 brix, 60 - 85 brix, 60 - 84 brix, 60 - 82 brix, 60 - 80 brix, 62 - 90 brix, 62 - 88 brix, 64 - 86 brix, 64 - 85 brix, 66 - 90 brix, 66 - 88 brix, 66 - 86 brix, 66 - 85 brix, 66 - 84 brix, 66 - 82 brix, 66 - 80 brix, 69 - 80 brix, 69 - 85 brix, 70 - 90 brix, 70 - 88 brix, 70 - 86 brix, 70 - 85 brix, 70 - 84 brix, 70 - 82 brix, 70 - 80 brix, 72 - 90 brix, 72 - 88 brix, 74 - 88 brix, 74 - 86 brix, 76 - 90 brix, 76 - 88 brix, 76 - 86 brix, 76 - 85 brix, 76 - 84 brix, 76 - 82 brix, or 76 - 80 brix, but is not limited thereto.

[0019] When the sugar content of the source composition is within the above range, when coating the source composition on fried food (for example, food obtained by frying), the ratio of the moisture contained in the source composition or the source being absorbed or transferred into the interior of the surface of the fried food or into the interior of the coating can be reduced, preventing the fried food or the coating from becoming soggy, and thereby imparting a crispy texture to the fried food.

[0020] The Brix (%), which is the unit of the sugar content, means the concentration (content) of the saccharide component contained in an arbitrary sample solution. For example, if 5 g of saccharide component is contained in 100 g of the source composition, which is an arbitrary sample solution, it may mean 5 brix (5% by weight).

[0021] The method for measuring the sugar content of the source composition is not particularly limited as long as it is a generally known method. For example, the sugar content can be measured by checking the specific gravity or refractive index of the source composition. Specifically, the sugar content (brix) of the source composition can be confirmed by measuring the specific gravity of the source composition with a saccharimeter or measuring the refractive index of the source composition with a refractometer.

[0022] The source composition of the present application can have a viscosity of 50 to 1,000 cP.

[0023] Specifically, the viscosity can be one selected from the group consisting of 50 cP, 55 cP, 60 cP, 70 cP, 80 cP, 85 cP, 90 cP, 95 cP, 100 cP, 110 cP, 120 cP, 130 cP, 140 cP, 150 cP, 160 cP, 170 cP, and 180 cP as the lower limit; and one selected from the group consisting of 1,000 cP, 970 cP, 950 cP, 900 cP, 870 cP, 850 cP, 820 cP, 800 cP, 780 cP, 760 cP, 700 cP, 650 cP, 600 cP, 560 cP, 530 cP, 500 cP, 450 cP, 420 cP, 410 cP, 400 cP, 390 cP, 380 cP, 370 cP, 360 cP, 350 cP, 340 cP, 330 cP, 320 cP, 310 cP, 300 cP, 290 cP, 280 cP, 270 cP, 260 cP, and 250 cP as the upper limit; and can be in the range of viscosity, for example, 50 - 1,000 cP, 55 - 1,000 cP, 50 - 970 cP, 50 - 950 cP, 55 - 950 cP, 80 - 400 cP, 80 - 390 cP, 80 - 380 cP, 80 - 360 cP, 90 - 400 cP, 90 - 390 cP, 90 - 380 cP, 90 - 360 cP, 110 - 400 cP, 110 - 390 cP, 110 - 380 cP, 110 - 360 cP, 130 - 400 cP, 130 - 390 cP, 130 - 380 cP, 130 - 360 cP, 90 - 300 cP, 90 - 280 cP, 90 - 260 cP, 100 - 300 cP, 100 - 280 cP, 100 - 260 cP, 110 - 300 cP, 110 - 280 cP, 110 - 260 cP, 120 - 300 cP, 120 - 280 cP, 120 - 260 cP, 130 - 300 cP, 130 - 280 cP, or 130 - 260 cP, but is not limited thereto.

[0024] The viscosity can be measured at 40 °C, 45 °C, 50 °C, 55 °C, 60 °C, 65 °C, 70 °C, 75 °C, or 80 °C. Also, after heating 40 g of a sample of the composition to the said temperature using a viscosity measuring device RVA Perten4500 (Rapid Visco Analyzer, Perten4500), it is the value measured while stirring at a speed of 450 RPM or 250 RPM.

[0025] When the viscosity of the source composition is within the above range, when coating the fried food with the source composition, the source can be coated evenly and thinly, minimizing overuse of the source composition and realizing a fried food with a crispy texture. In particular, since the source composition has a viscosity within the above range, when performing the spray injection step of the source composition described later, the clogging phenomenon of the moving line of the source composition and the injection nozzle can be minimized, and the spray injection can be performed smoothly.

[0026] In one implementation example, the source composition of the present application can include saccharides. The saccharides are not particularly limited as long as they are commonly known seasoning materials that produce sweetness, and specifically, can include monosaccharides, disaccharides, oligosaccharides, or combinations thereof.

[0027] Specifically, the monosaccharides can be arabinose, xylose, fructose, high fructose, tagatose, allose, glucose or galactose, the disaccharides can be sucrose, lactose, maltose, trehalose, turanose or cellobiose, and the oligosaccharides can be fructooligosaccharide, isomaltooligosaccharide, xylooligosaccharide, gentiobiooligosaccharide, maltooligosaccharide or galactooligosaccharide.

[0028] In one implementation example, the saccharides can include sucrose, honey, fructose, high fructose, maltose, oligosaccharides or lactose.

[0029] In one implementation example, the source composition of the present application can contain sucrose, and the ratio of the sucrose can be 10 to 95% by weight based on 100% by weight of the source composition. Specifically, the ratio of sucrose can be a ratio within a range consisting of a lower limit selected from the group consisting of 10% by weight, 15% by weight, 17% by weight, 18% by weight, 20% by weight, 21% by weight, 23% by weight, 25% by weight, 27% by weight, 30% by weight, 35% by weight, 40% by weight, 45% by weight, and 50% by weight with respect to 100% by weight of the source composition; and an upper limit selected from the group consisting of 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 63% by weight, 61% by weight, and 60% by weight, for example, 10 to 95% by weight, 10 to 90% by weight, 10 to 85% by weight, 10 to 80% by weight, 10 to 75% by weight, 10 to 70% by weight, 10 to 65% by weight, 10 to 60% by weight, 15 to 95% by weight, 15 to 90% by weight, 15 to 85% by weight, 15 to 80% by weight, 15 to 75% by weight, 15 to 70% by weight, 15 to 65% by weight, 15 to 60% by weight, 17 to 95% by weight, 17 to 90% by weight, 17 to 85% by weight, 17 to 80% by weight, 17 to 75% by weight, 17 to 70% by weight, 17 to 65% by weight, 17 to 60% by weight, 18 to 95% by weight, 20 to 90% by weight, 21 to 85% by weight, 23 to 80% by weight, 25 to 95% by weight, 25 to 90% by weight, 25 to 85% by weight, 25 to 80% by weight, 25 to 75% by weight, 25 to 70% by weight, 25 to 65% by weight, 25 to 60% by weight, 25 to 63% by weight, 27 to 63% by weight, 27 to 61% by weight, 35 to 95% by weight, 35 to 90% by weight, 35 to 85% by weight, 35 to 80% by weight, 35 to 75% by weight, 35 to 70% by weight, 35 to 65% by weight, 35 to 60% by weight, 45 to 95% by weight, 45 to 90% by weight, 45 to 85% by weight, 45 to 80% by weight, 45 to 75% by weight, 45 to 70% by weight, 45 to 65% by weight, or 45 to 60% by weight, but is not limited thereto.

[0030] In one implementation example, the source composition of the present application can include saccharides and sucrose, and the ratio of the sucrose can be 10 to 95% by weight based on 100% by weight of the saccharides contained in the source composition. Specifically, the ratio of sucrose can be a lower limit selected from the group consisting of 10% by weight, 15% by weight, 17% by weight, 18% by weight, 20% by weight, 25% by weight, 30% by weight, 35% by weight, 40% by weight, 45% by weight, and 50% by weight with respect to 100% by weight of the saccharides; and an upper limit selected from the group consisting of 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, and 60% by weight, and can be a ratio within the range consisting of the lower limit and the upper limit, for example, 10 to 95% by weight, 10 to 90% by weight, 10 to 85% by weight, 10 to 80% by weight, 10 to 75% by weight, 10 to 70% by weight, 10 to 65% by weight, 10 to 60% by weight, 15 to 95% by weight, 15 to 90% by weight, 15 to 85% by weight, 15 to 80% by weight, 15 to 75% by weight, 15 to 70% by weight, 15 to 65% by weight, 15 to 60% by weight, 17 to 95% by weight, 17 to 90% by weight, 17 to 85% by weight, 17 to 80% by weight, 17 to 75% by weight, 17 to 70% by weight, 17 to 65% by weight, 17 to 60% by weight, 25 to 95% by weight, 25 to 90% by weight, 25 to 85% by weight, 25 to 80% by weight, 25 to 75% by weight, 25 to 70% by weight, 25 to 65% by weight, 25 to 60% by weight, 35 to 95% by weight, 35 to 90% by weight, 35 to 85% by weight, 35 to 80% by weight, 35 to 75% by weight, 35 to 70% by weight, 35 to 65% by weight, 35 to 60% by weight, 45 to 95% by weight, 45 to 90% by weight, 45 to 85% by weight, 45 to 80% by weight, 45 to 75% by weight, 45 to 70% by weight, 45 to 65% by weight, or 45 to 60% by weight, but is not limited thereto.

[0031] In the source composition, when the ratio of sucrose to 100% by weight of the source composition or 100% by weight of the saccharides is within the above range, when coating the source composition on the fried food, the ratio of the water contained in the source composition or the source absorbed or transferred into the surface inside or the inside of the coat of the fried food can be reduced, preventing the fried food or the coat from becoming soggy, and thereby imparting a crispy texture to the fried food.

[0032] In one implementation example, the source composition of the present application requires more than 1 minute until it is completely absorbed into a sponge with an area of 6.75 cm 2 when 2.5 g of the source composition is applied.

[0033] Specifically, the source composition of the present application requires more than 1 minute until it is completely absorbed into a sponge with an area of 6.75 cm 2 when 2.5 g of the source composition is applied. For example, it may require 1 minute to 200 minutes, 1 minute to 180 minutes, 1 minute to 160 minutes, 1 minute to 150 minutes, 1 minute to 140 minutes, 1 minute to 130 minutes, 1 minute to 120 minutes, 1 minute to 100 minutes, 1 minute to 80 minutes, 1 minute to 60 minutes, 1 minute to 40 minutes, 1 minute to 20 minutes, 1 minute to 15 minutes, 1 minute to 13 minutes, 1 minute to 12 minutes, 1 minute to 11 minutes, or 1 minute to 10 minutes, but is not limited thereto. The sponge can be made of a synthetic resin. Specifically, it can be a sponge made of a melamine material. More specifically, a commercially available Frog Magic Block (trademark) (manufactured by BASF, Germany) can be used, but is not limited thereto.

[0034] In one implementation example, the source composition of the present application can contain sucrose and starch sugar.

[0035] In the source composition, the weight ratio of sucrose to amylose can be 20:45 to 62:3. Specifically, in the source composition, the weight ratio of sucrose to amylose can be 20:45 to 62:3, 20:45 to 61:4, 25:40 to 62:3, 25:40 to 61:4, 30:35 to 62:3, 30:35 to 61:4, 35:30 to 62:3, 35:30 to 61:4, 40:25 to 62:3, 40:25 to 61:4, 45:20 to 62:3, 45:20 to 61:4, 50:15 to 62:3, 50:15 to 61:4, but is not limited thereto.

[0036] The amylose is a sugar derived from starch and can contain one or more selected from the group consisting of high fructose, maltose, and malt syrup, and can be in powder form or liquid (syrup). When the amylose is in liquid form, the solid powder content can be 70 to 90 parts by weight, 72 to 85 parts by weight, 73 to 80 parts by weight, 74 to 78 parts by weight, or 75 to 77 parts by weight based on 100 parts by weight of the amylose liquid.

[0037] In the source composition of the present application, when the weight ratio of sucrose to amylose is the above ratio, when coating the fried food with the source composition, the ratio of the moisture contained in the source composition or the source being absorbed or transferred into the surface inside of the fried food or inside the coating is reduced, and it is possible to prevent the fried food or the coating from becoming soggy, thereby imparting a crispy texture to the fried food.

[0038] In the present application, the source composition can further contain a fermented source, and the fermented source is not particularly limited as long as it is a known one.

[0039] Specifically, the fermented source can be a sauce, for example, it can contain soy sauce, kochujang, or miso, or can contain a source manufactured based on soy sauce, kochujang, or miso.

[0040] In the present application, the fermentation source can be contained in an amount of 20 to 45% by weight based on the total amount of the source composition. Specifically, it can be contained in an amount of 20 to 45% by weight, 20 to 43% by weight, 20 to 40% by weight, 25 to 45% by weight, 25 to 43% by weight, 25 to 40% by weight, 30 to 45% by weight, 30 to 43% by weight, 30 to 40% by weight, 35 to 45% by weight, 35 to 43% by weight, or 35 to 40% by weight.

[0041] The soy sauce is not particularly limited as long as it is a commonly known soy sauce. Specifically, it can be Korean soup soy sauce (kochujang), light soy sauce, brewed soy sauce, umami soy sauce (flavor soy sauce), or acid-hydrolyzed soy sauce (amino acid soy sauce). More specifically, the soy sauce is preferably light soy sauce that has a fragrant smell, saltiness, and sweetness and can serve as a source of salt, amino acids, and protein. The content of such soy sauce can be 4 to 8% by weight, 4.5 to 7.5% by weight, 5.0 to 7.0% by weight, or 5.5 to 6.5% by weight based on the total weight of the source composition. Since the content of the soy sauce is within the above range, it is possible to realize a food in which the harmony of sweetness and saltiness of the source composition is optimized and the flavor is significantly improved.

[0042] The above-mentioned Kochujang is not particularly limited as long as it is a commonly known Kochujang. Specifically, it can be glutinous rice Kochujang, polished rice Kochujang, brown rice Kochujang, wheat flour Kochujang, barley Kochujang, malt Kochujang, or medicinal Kochujang. The above-mentioned Kochujang can play a role in supplying beneficial nutritional components such as protein, fat, vitamin B2, vitamin C, and carotene. The content of such Kochujang can be 1.0 to 8.0% by weight, 2.0 to 7.0% by weight, 3.0 to 6.0% by weight, or 3.5 to 5.5% by weight based on the total weight of the sauce composition. Since the content of the above-mentioned Kochujang is within the above range, it is possible to optimize the harmony of the spiciness and saltiness of the sauce composition and realize a food with significantly improved flavor. The above-mentioned miso is not particularly limited as long as it is a commonly known miso. Specifically, it can be Korean traditional miso (Maktanjang), aged miso (Tujang), quick-made miso (Mactjang), tofu miso, or green bean miso. The above-mentioned miso can play a role in eliminating odors and supplying beneficial bacteria such as Bacillus bacteria.

[0043] The sauce composition according to the present invention can further contain commonly known seasoning materials. The above-mentioned seasoning materials can be materials having a liquid, solid, powder, or gel form. Also, the above-mentioned seasoning materials can be materials that produce a sweet, salty, spicy, or umami taste.

[0044] Specifically, the above-mentioned seasoning materials include sweet materials such as oligosaccharides, lactose, honey, and fruit juice; salty materials such as refined salt and bamboo salt; spicy materials such as red pepper powder and capsaicin; and umami materials selected from the group consisting of oyster sauce, mirin, Mifung (the name of a Korean fermented seasoning), brown sauce, kelp concentrate, Dashi powder, ketchup, mayonnaise, fermented bean concentrate, soybean oil, Worcestershire sauce, oleoresin paprika, garlic, pepper, cinnamon powder, fermented soybean paste, and soup stock, etc., and can include one or more selected therefrom.

[0045] The content of such seasoning materials can be appropriately adjusted according to the intended physical properties and taste of the sauce composition according to the present application.

[0046] The source composition according to the present application is used for the purpose of coating fried foods.

[0047] In one implementation example, the coating can be a coating by spray injection.

[0048] The fried food can be a food produced by frying a food raw material selected from the group consisting of chicken, pork, beef, fish meat, and vegetable protein raw materials.

[0049] The fried food can be produced by frying after applying a batter to the surface of the raw material.

[0050] The step of applying the batter can include the step of salting (curing) the raw material; the step of aging the salted raw material; and the step of dusting and battering the aged raw material.

[0051] In the present application, since the fried food to which the source composition is applied is the same as the fried food described in the method for manufacturing fried food described below, the description of the fried food is incorporated by reference to the description of the fried food described below and will not be described repeatedly.

[0052] Another aspect of the present application provides a use for coating fried foods with a source composition containing sucrose.

[0053] In the use of the present application, the source composition can have a sugar content of 60 to 90 degrees Brix.

[0054] In the use of the present application, the source composition can have a viscosity of 50 to 1,000 cP.

[0055] In one implementation example, the source composition can contain saccharides.

[0056] In one implementation example, the source composition may include sucrose, and the ratio of the sucrose may be 10 to 95% by weight based on 100% by weight of the source composition.

[0057] In one implementation example, the source composition may include saccharides and sucrose, and the ratio of the sucrose may be 10 to 95% by weight based on 100% by weight of the saccharides contained in the source composition.

[0058] In one implementation example, when 2.5 g of the source composition is applied to a sponge with an area of 6.75 cm 2 , it has the property of requiring more than 1 minute to be completely absorbed into the sponge.

[0059] In one implementation example, the source composition may include sucrose and starch sugar. In the source composition, the weight ratio of sucrose to starch sugar may be 20:45 to 62:3.

[0060] In one implementation example, the source composition may further include a fermented source, and the fermented source is not particularly limited as long as it is a known one.

[0061] In the use of the present application, since the source composition is the same as that described in one aspect regarding the source composition of the present application above, the specific description of the source composition is incorporated by reference to that described for the source composition above and will not be described repeatedly.

[0062] In the use of the present application, since the deep-fried food to which the source composition is applied is the same as the deep-fried food described in the method for manufacturing the deep-fried food described below, the specific description of the deep-fried food is incorporated by reference to that described for the deep-fried food described below and will not be described repeatedly.

[0063] Another aspect of the present application is The step of applying a coating to the surface of the food raw material; The step of frying the food raw material coated with the coating to obtain the fried food; and The step of coating the surface of the fried food with the source composition of one aspect of the present application described above, the step of spraying and coating the fried food with the source composition by spraying the source composition; A method for producing fried food is provided.

[0064] The production method according to the present application includes the step of applying a coating to the surface of the food raw material.

[0065] In one embodiment, the step of applying a coating to the surface of the food raw material may include the step of curing the food raw material; the step of aging the cured food raw material; and the step of powdering and battering the aged food raw material.

[0066] In the present application, the food raw material is not particularly limited, but considering the consumer preference, food processability, and long-term storage stability of the food, etc., it can be selected from the group consisting of chicken, pork, beef, fish, and textured vegetable protein.

[0067] The food raw material may be stored in a frozen state after being disassembled and washed. The method of cooking such raw materials is not particularly limited, and specifically, boiling, simmering, boiling, frying, steaming, stir-frying, baking, or a combination thereof can be applied.

[0068] The step of curing the food raw material may include the process of tumbling after mixing the raw material with a curing solution.

[0069] The brine can be a commonly known brine, and specifically, it can contain one or more selected from the group consisting of water (purified water), isolated soy protein, corn starch, refined salt, and pepper. Here, when the raw material is in a frozen state, the raw material can be mixed with the brine after undergoing the process of microwave high-frequency thawing, low-frequency thawing (Radio Frequency, RF), or normal temperature natural thawing.

[0070] The tumbling of the raw material mixed with the brine can be carried out at a speed of 3 to 10 rpm for 20 to 50 minutes. By tumbling under the above conditions, the raw material and the brine can be uniformly mixed. Specifically, the tumbling can be carried out at a speed of 3 to 10 rpm, 4 to 9 rpm, or 3 to 8 rpm for 20 to 50 minutes, 20 to 45 minutes, or 35 to 40 minutes. By tumbling under the above conditions, the raw material and the brine can be uniformly mixed.

[0071] The step of aging the salted food raw material can include the process of storing the salted raw material obtained through the tumbling process at a low temperature. Specifically, the aging of the salted raw material can be carried out by storing it in a refrigerated warehouse at 0 to 10°C for 2 to 30 hours. Specifically, the aging of the raw material can be carried out by storing it in a refrigerated warehouse at 0 to 10°C or 1 to 7°C for 2 to 30 hours or 5 to 25 hours. By aging under the above conditions, a soft and well-soaked aged raw material can be obtained. The aged raw material thus obtained can further undergo the process of being cut into the required size before powdering and battering.

[0072] The steps of powdering and battering the matured food raw materials can include the process of adding powder to the matured food raw materials and then mixing them with the battering liquid, or the process of mixing the matured food raw materials with the dough in which the powder and the battering liquid are mixed. Commonly known ones can be used for the powder and the battering liquid. Here, the usage amount of the powder can be 1 to 10% by weight of the weight of the matured raw materials, and the usage amount of the battering liquid can be 10 to 40% by weight of the weight of the matured raw materials.

[0073] The manufacturing method according to the present application includes the step of frying the food raw material coated with the coat to obtain the fried food.

[0074] Frying the food raw material coated with the coat can be carried out by the oil-bath treatment known in the art. The conditions of the oil-bath treatment can be adjusted according to the state and size of the raw materials that have been powdered and battered. Such oil-bath treatment can be carried out one or more times, specifically 1 to 3 times, in order to enhance the crispiness of the surface of the fried food formed through the oil-bath treatment. For example, the oil-bath treatment can include the process of putting the food raw material coated with the coat into oil having a temperature of 170 to 190°C, specifically 175 to 185°C, performing a primary heat treatment and taking it out, and then putting the raw material that has undergone the primary heat treatment into the oil again for a secondary heat treatment. The primary heat treatment and the secondary heat treatment can be carried out within 10 minutes.

[0075] For example, the primary heat treatment can be carried out for 40 to 80 seconds, specifically 45 to 75 seconds, and the secondary heat treatment can be carried out for 200 to 300 seconds, specifically 220 to 280 seconds, but it is not limited thereto.

[0076] The manufacturing method according to the present application is the step of coating the surface of the fried food with the sauce composition of one aspect of the present application described above, including the step of spray-injecting the sauce composition onto the fried food to coat it with the sauce composition.

[0077] The step of coating may include spraying a source composition onto the fried food to mix the source composition and the fried food. Examples of the mixing method may include, but are not limited to, a tumbling (rotating) method or a method using a conveyor belt.

[0078] In one implementation example, coating the surface of the fried food with the source composition can be performed while tumbling (rotating) the fried food in a tumbler.

[0079] While putting the fried food into a tumbler and tumbling (rotating) it, spray the source composition onto the fried food to coat the surface of the fried food with the source composition.

[0080] Such steps can include a process of putting the fried food into a source coating facility, moving it along the facility line, putting the moved fried food into a tumbler, and tumbling it.

[0081] Specifically, referring to FIG. 8, when fried food (cooked food) is put into a source coating facility, it moves along the facility line and is put into a tumbler 10. Then, the fried food (cooked food) put into the tumbler 10 can be tumbled by the rotation of the tumbler 10. Here, the input amount of the fried food (cooked food) can be automatically measured in real time by a system that controls the source coating facility.

[0082] The rotation speed of the tumbler 10 is not particularly limited and can be adjusted according to the weight of the fried food (cooked food) to be input.

[0083] In one implementation example, the rotation speed of the tumbler 10 can be 2 to 12 rpm. More specifically, the rotation speed can be 2.2 to 11.8 rpm, 2.4 to 11.6 rpm, 2.6 to 11.4 rpm, 2.8 to 11.2 rpm, 3.0 to 11.0 rpm, 3.5 to 10.5 rpm, or 3 to 10 rpm. Since the rotation speed of the tumbler 10 is within the above range, the phenomenon that the fried foods (cooked foods) adhere to each other can be minimized, and the source composition can be uniformly coated on the fried foods (cooked foods).

[0084] In one implementation example, the tumbler 10 may be inclined to have a predetermined inclination angle. Specifically, the inclination angle (θ) of the tumbler 10 can be 4° to 6°. More specifically, the inclination angle (θ) of the tumbler 10 can be 4.2° to 5.8°, 4.5° to 5.5°, or 4.8° to 5.3°. Since the inclination angle (θ) of the tumbler 10 is within the above range, the phenomenon that the fried foods (cooked foods) adhere to each other can be minimized, and the source composition can be uniformly coated on the fried foods (cooked foods).

[0085] In the present application, by using the spray injection method, the source composition can be thinly coated on the surface of the fried food.

[0086] In one implementation example, the injection pressure of the source composition to be spray-injected can be 0.2 to 3.5 bar. Specifically, the injection pressure can be 0.2 to 3.4 bar, 0.2 to 3.2 bar, 0.2 to 3 bar, 0.2 to 2.3 bar, 0.2 to 2.5 bar, 0.3 to 3.4 bar, 0.3 to 3 bar, 0.3 to 2.3 bar, 0.3 to 2.5 bar, 0.3 to 2.0 bar, 0.3 to 1 bar, 0.3 to 1.5 bar, or 0.3 to 0.8 bar.

[0087] Since the injection pressure of the source composition is within the above range, the source composition can be smoothly supplied to the fried food and thinly coated on the surface of the fried food.

[0088] The spray injection of the source composition can be carried out through an injection nozzle.

[0089] The spray injection can be carried out by controlling the injection conditions of the nozzle.

[0090] The conditions for spray-injecting the source composition are not particularly limited and can be adjusted according to the weight of the fried food put into the tumbler 10.

[0091] In one embodiment, the source composition can be spray-injected through the injection nozzle 20.

[0092] The injection pressure of the source composition spray-injected through the injection nozzle 20 can be 0.2 to 3.5 bar. Specifically, the injection pressure can be 0.2 to 3 bar, 0.2 to 2.5 bar, 0.3 to 2.5 bar, 0.3 to 2.0 bar, 0.3 to 1.5 bar, or 0.3 to 0.8 bar.

[0093] In one embodiment, the injection pressure of the source composition can be the pressure formed in the pipe between the source supply tank and the spray injection nozzle.

[0094] In one implementation example, when the source composition is spray-injected, air at 1.0 to 4.0 bar can be injected into the supply line of the source composition together with the source composition. Specifically, during the spray injection, air having a pressure of 1.3 to 3.8 bar, 1.5 to 3.4 bar, 1.5 to 3.3 bar, 1.5 to 3.2 bar, 1.6 to 3.1 bar, or 1.8 to 3.0 bar can be injected. By injecting the air within the pressure range, the source composition can be sprayed finely and uniformly, and a fried food coated with the source composition at a required level can be obtained.

[0095] In the present application, in the step of coating the surface of the fried food with the above-described source composition, after the source composition is heated to a certain temperature, it is spray-injected onto the fried food to be coated with the source composition.

[0096] The temperature of the source composition to be spray-injected is a temperature in the range of 40°C to 90°C. Specifically, it can be a ratio in the range consisting of a lower limit selected from the group consisting of 40°C, 45°C, 50°C, 55°C, 57°C, 58°C, 60°C, 62°C, 65°C, 67°C, 70°C, 72°C, 75°C, 77°C, 80°C and 85°C; and an upper limit selected from the group consisting of 90°C, 88°C, 86°C, 84°C, 82°C, 80°C, 75°C, 70°C, 67°C, 66°C, and 65°C. As an example, it can be 45 to 90°C, 50 to 90°C, 50 to 85°C, 55 to 90°C, 55 to 85°C, 55 to 80°C, 55 to 75°C, 45 to 80°C, 48 to 77°C, 51 to 74°C, 54 to 71°C, 57 to 68°C, 58 to 67°C, 59 to 66°C or 60 to 65°C, but is not limited thereto.

[0097] When the temperature of the source composition is within the above range, the source composition has a viscosity suitable for spray injection, does not cause nozzle clogging problems, and can spray the source composition uniformly onto the fried food.

[0098] In one implementation example, the temperature of the source composition can be set in consideration of the sugar content (Brix) of the source composition and / or the ratio of sucrose in the source composition for a viscosity suitable for spray injection. As an example, the relational expression of Y = aX + b (a = 2.2, -130 < b < -100) created with X (Brix) and Y (temperature, °C) as variables, or the relational expression of Z = aX + bY + c (a = 1.5, b = 0.79, -111 < c < -56) created with X (Brix), Y (ratio of sucrose in the source composition), and Z (temperature, °C) as variables can be used for setting.

[0099] The temperature at which the source composition is coated can be 0°C to 50°C. Specifically, it can be 0 to 50°C, 0 to 45°C, 0 to 40°C, 5 to 50°C, 5 to 45°C, 5 to 40°C, 10 to 50°C, 10 to 45°C, 10 to 40°C, 10 to 35°C, 15 to 50°C, 15 to 45°C, 15 to 40°C, 15 to 35°C, 20 to 50°C, 20 to 45°C, 20 to 40°C, 20 to 35°C, 25 to 50°C, 25 to 45°C, 25 to 40°C, 25 to 35°C, 30 to 50°C, 30 to 45°C, 30 to 40°C, or 30 to 35°C. The temperature at which the source composition is coated can be maintained in a temperature range lower than the temperature of the source sprayed by the above-mentioned spray injection.

[0100] When the temperature at which the source composition is coated is within the above range, after being uniformly sprayed on the fried food, it can adhere to the food.

[0101] The source composition spray-injected onto the fried food can be the source composition of one aspect of the present application described above. Specifically, the spray-injected source composition is a source composition for coating fried food that (i) contains sucrose, (ii) has a sugar content of 60 to 90 Brix, and (iii) has a viscosity of 50 to 1,000 cP at 80°C.

[0102] The specific description of the source composition is the same as that described in the source composition which is one aspect of the present application above, so this is incorporated by reference and will not be described repeatedly.

[0103] The step of coating with the source composition may include spraying the source composition onto the fried food and mixing the source composition and the fried food. As an example of the mixing method, there may be a tumbling (rotation) method or a method using a conveyor belt, but it is not limited thereto.

[0104] In one implementation example, coating the surface of the fried food with the source composition can be performed while tumbling (rotating) the fried food in a tumbler.

[0105] Specifically, the step of spraying the source composition can be performed simultaneously with the tumbling step or after the start of the tumbling step.

[0106] The step of coating with the source composition can be performed so that the coating rate of the source composition is 2 to 30% (Formula 1) so that the fried food can show a level of flavor and crispy texture. Specifically, the fried food can be coated so that the coating rate of the source composition is 2 to 30%, 2 to 26%, 2 to 25%, 2 to 24%, 2 to 20%, 2 to 18%, 2 to 17%, 2 to 15%, 3 to 20%, 3 to 18%, 3 to 15%, 2 to 14%, 3 to 14%, 2 to 13%, 3 to 13%, 4 to 20%, 4 to 18%, 4 to 15%, 4 to 13%, 5 to 20%, 5 to 18%, 5 to 15%, 5 to 13%, 6 to 20%, 6 to 18%, 6 to 15%, 6 to 13%, 7 to 20%, 7 to 18%, 7 to 15%, 7 to 13%, 8 to 20%, 8 to 18%, 8 to 15%, or 8 to 13%. The source coating rate means a value calculated by the following Formula 1.

[0107] [Formula 1] Coating rate (%) = (W1 - W0) / (W0) × 100 In the above formula (1), W1 is the weight (kg) of the fried food after coating with the sauce composition, W0 is the weight (kg) of the fried food before coating with the sauce composition.

[0108] In one implementation example, the time for coating the fried food with the sauce composition can vary according to the injection speed and coating rate of the sauce, but can be within 5 minutes based on the time when the fried food passes through the sauce injection device. Specifically, the sauce coating time of the fried food can be within 1 second to 5 minutes, 1 second to 4 minutes, 1 second to 3 minutes, 1 second to 2 minutes, 1 second to 1 minute, 10 seconds to 4 minutes, 10 seconds to 2 minutes, 10 seconds to 3 minutes, 10 seconds to 1 minute, 20 seconds to 4 minutes, 20 seconds to 3 minutes, 20 seconds to 2 minutes, 20 seconds to 1 minute, 30 seconds to 4 minutes, 30 seconds to 3 minutes, 30 seconds to 2 minutes, or 30 seconds to 1 minute, but is not limited thereto.

[0109] In one implementation example, the time for coating the fried food with the sauce composition can vary according to the injection speed and coating rate of the sauce, but can be within 5 minutes based on the time when the fried food passes through the tumbler. Specifically, the sauce coating time of the fried food can be within 1 second to 5 minutes, 1 second to 4 minutes, 1 second to 3 minutes, 1 second to 2 minutes, 1 second to 1 minute, 10 seconds to 4 minutes, 10 seconds to 2 minutes, 10 seconds to 3 minutes, 10 seconds to 1 minute, 20 seconds to 4 minutes, 20 seconds to 3 minutes, 20 seconds to 2 minutes, 20 seconds to 1 minute, 30 seconds to 4 minutes, 30 seconds to 3 minutes, 30 seconds to 2 minutes, or 30 seconds to 1 minute based on the time when the fried food passes through the tumbler, but is not limited thereto.

[0110] In one implementation example, the method according to the present application can further include the step of freezing the fried food coated with the sauce composition.

[0111] The freezing step can be a step of rapidly freezing the fried food coated with the sauce composition.

[0112] The rapid freezing can be carried out by processing at a temperature of -45°C to -35°C for 1 minute to 80 minutes. Specifically, it can be carried out by processing at a temperature of -45°C to -35°C for 1 minute to 80 minutes, 1 minute to 70 minutes, 1 minute to 60 minutes, or 1 minute to 50 minutes.

[0113] The rapid freezing process can be carried out by a commonly known process.

[0114] Specifically, the rapid freezing is carried out by transferring the source-coated fried food through a conveyor to a rapid freezing device at -45°C to -35°C, and freezing the cooked food to -10°C or lower by a cooling fan for 20 to 70 minutes. After the rapid freezing, a frozen source-coated fried food can be obtained.

[0115] The obtained frozen food can be commercialized through post-processing, packaging, and other processes.

[0116] In another aspect of the present application, a frozen fried food coated with the above-described source composition is provided.

[0117] The frozen fried food can provide a frozen fried food in which the coating rate of the source composition according to the following formula 1 is 2 to 30%: [Formula 1] Coating rate (%) = (W1 - W0) / (W0) × 100 In the above formula 1, W1 is the weight (kg) of the fried food after coating with the source composition, W0 is the weight (kg) of the fried food before coating with the source composition.

[0118] In one implementation example, the fried food A step of applying a coat to the surface of the food raw material; A step of frying the food raw material coated with the coat to obtain a fried food; and A step of coating the fried food with the source composition of the present application described above, comprising heating the source composition to a temperature of 40°C to 90°C and spraying it to coat the surface of the fried food with the source composition; It can be a food produced by a manufacturing method including this step.

[0119] In one implementation example, The step of applying a coating to the surface of the food raw material is The step of curing the food raw material; The step of aging the salted food raw material; and The step of powdering and battering the aged food raw material; can be included.

[0120] The specific description of the fried food is the same as that described in the manufacturing method of the fried food, which is another aspect of the present application described above. Therefore, this is incorporated by reference and will not be described repeatedly.

[0121] The source composition coated on the frozen fried food can be the source composition of one aspect of the present application described above. Specifically, the source composition is a source composition for coating fried food that (i) contains sucrose, (ii) has a sugar content of 60 to 90 brix, and (iii) has a viscosity at 80°C of 50 to 1,000 cP.

[0122] The specific description of the source composition is the same as that described in the source composition of one aspect of the present application described above. Therefore, this is incorporated by reference and will not be described repeatedly.

[0123] In the frozen fried food, the coating rate of the sauce composition can be such that the coating rate is 2 - 30%, 2 - 26%, 2 - 25%, 2 - 24%, 2 - 20%, 2 - 18%, 2 - 17%, 2 - 15%, 3 - 20%, 3 - 18%, 3 - 15%, 2 - 14%, 3 - 14%, 2 - 13%, 3 - 13%, 4 - 20%, 4 - 18%, 4 - 15%, 4 - 13%, 5 - 20%, 5 - 18%, 5 - 15%, 5 - 13%, 6 - 20%, 6 - 18%, 6 - 15%, 6 - 13%, 7 - 20%, 7 - 18%, 7 - 15%, 7 - 13%, 8 - 20%, 8 - 18%, 8 - 15%, or 8 - 13%.

[0124] When having the range of the sauce coating rate as described above, the amount of the sauce absorbed inside the batter of the fried food is minimized, and most of the sauce is positioned on the outermost surface of the batter, preventing the fried food from becoming soggy, and thereby significantly improving the crispy texture of the fried food.

[0125] In one embodiment, the fried food can be food for a microwave oven, an oven, or an air fryer. Specifically, microwave cooking can be carried out in a microwave oven (1,000W or 700W), and the cooking time can be 1 minute - 5 minutes, 1 minute 30 seconds - 3 minutes, or 2 minutes - 3 minutes. Oven or air fryer cooking can be set at a temperature of 130 - 200°C, 130 - 190°C, 130 - 180°C, 140 - 200°C, 140 - 190°C, 140 - 180°C, or 140 - 150°C, and can be cooked for 3 minutes - 20 minutes, 4 minutes - 18 minutes, 5 minutes - 15 minutes, 7 minutes - 13 minutes, 8 minutes - 12 minutes, 9 minutes - 12 minutes, or 10 minutes - 12 minutes.

[0126] Using the above cooking method to thaw the frozen fried food can significantly improve the crispy texture of the fried food.

Advantages of the Invention

[0127] Since the source composition of the present application has a high sugar content and high viscosity, when coated on fried foods, the amount of the source and the moisture contained in the source absorbed or transferred into the fried food or the interior of the coating is minimized, and most of the source is located on the outermost surface of the coating. Thereby, it is possible to prevent the fried food from becoming soggy and to achieve a crispy texture and flavor of the fried food. In addition, since the fried food coated with the source of the present application can omit the step of adding another source to the fried food, the ease of eating for consumers can also be enhanced.

[0128] However, the effects of the present application are not limited to the effects mentioned above, and other effects not mentioned can be clearly understood by those skilled in the art from the following description.

Brief Description of the Drawings

[0129]

Figure 1a

Figure 1b

Figure 1c

Figure 1d

Figure 1e

Figure 2

Figure 3a

Figure 3b

Figure 3c

Figure 3d

Figure 3e

Figure 4a

Figure 4b

Figure 4c

Figure 4d

Figure 5

Figure 6

Figure 7

Figure 8

[0130] Hereinafter, the present application will be described in detail with reference to examples. However, the following examples are specific illustrations of the present application, and the content of the present application is not limited by the following examples.

[0131] [Experimental Example 1] Experiment on the change in Brix (sugar content) of the source composition Example 1. Production of the source composition 35% by weight of sucrose (CJ CheilJedang) and 25% by weight of liquid high fructose (CJ CheilJedang, solid powder content 76% by weight or more, fructose solid powder content 55% or more based on the standard) were mixed and stirred with 40% by weight of Korean food fermentation sauce (such as soy sauce, 55 Brix, sucrose: 14% by weight, high fructose: 0.03% by weight). To adjust the Brix (sugar content), purified water was added at the ratio shown in Table 1, or the source was concentrated through the process of stirring at a high temperature (90 ± 2 °C). The concentrated source was produced by indicating the change in mass before and after concentration as a negative value of purified water.

[0132] [Table 1]

[0133] Example 2. Viscosity of the source composition at different temperatures The viscosities of the sources of Comparative Example 1-1 and Experimental Examples 1-1 to 1-4 produced in Example 1 were measured while adjusting the temperature from 25 °C to 80 °C. The viscosity was measured using RVA Perten 4500 for the viscosity of the source composition. Specifically, based on 40 g of the sample (sample of the source composition), the viscosity was measured at a plurality of temperature intervals while stirring at a speed of 450 RPM (Figs. 1a to 1e). The measurement results of the viscosity are shown in Table 2. When the viscosity of the source composition is 1,000 cP or less, it has a fluidity that enables spray injection through the nozzle.

[0134] [Table 2]

[0135] Example 3. Comparison of the crispy texture of chicken coated with the source composition The source produced in Example 1 of the Experimental Example 1 was applied to chicken nuggets (CJ CheilJedang) with a brush at a coating rate of 10%, and then rapidly frozen and stored frozen for 5 days to produce frozen chicken. The produced frozen chicken was cooked at 140°C for 11 minutes using an air fryer (Philips HD9860 / 95) and cooled for 10 minutes. In order to evaluate the crispy texture of the prepared chicken nuggets, the average gradient, force, and the number of Peaks were measured using a texture analyzer (Texture Analyzer Perten 4500). When measuring with the texture analyzer, the measuring probe was of the blade type with a width of 1.2 cm, the pre test speed was 1 mm / s, the test speed was 1 mm / s, and the deformation was 2 cm. Table 3 shows the measurement results of the average gradient.

[0136] [Table 3]

[0137] As a result of confirming the intensity of the crispy feeling in consideration of the average gradient, force, and the number of Peaks, Experimental Example 1-2 (Brix 76) had both a high average peak force and a high average gradient, and had the highest intensity of the crispy feeling. Experimental Example 1-3 (Brix 80) and Experimental Example 1-4 (Brix 85) had the next highest intensity of the crispy feeling. Experimental Example 1-1 (Brix 60) and Comparative Example 1-1 (Brix 50) had a relatively low intensity of the crispy feeling (Figure 2).

[0138] [Experimental Example 2] Experiment on the change in the saccharide composition ratio of the source composition Example 1. Production of the source composition Sucrose (CJ CheilJedang) and liquid high fructose (CJ CheilJedang, solid powder content of 76% by weight or more, fructose solid powder content of 55% or more based on the solid powder content) were used to produce mixtures with different weight ratios as shown in Table 4. To each of the produced mixtures, Korean fermented sauce (such as soy sauce, 55 Brix, sucrose: 14% by weight, high fructose: 0.03% by weight) was added to a concentration of 40% by weight, and the mixture was stirred to produce a sauce composition. Table 4 shows the sucrose content in the total sauce composition including the sucrose content in the Korean fermented sauce. The sauces with the sucrose and high fructose contents of Experimental Examples 2-1 to 2-5 had stability without crystal precipitation at room temperature. When the sucrose content increased compared to Experimental Example 2-5, a small amount of crystals precipitated at room temperature.

[0139]

Table 4

[0140] Example 2. Viscosity of the sauce composition at different temperatures The sauce produced in Example 1 of Experimental Example 2 was adjusted at 250 rpm, and the viscosity was measured using the same method as described in the items of Example 2 of Experimental Example 1 (Figs. 3a - 3e). The measurement results of the viscosity are shown in Table 5.

[0141]

Table 5

[0142] Example 3. Measurement of the absorption rate of the sauce composition To compare the absorption rate of the sauce composition produced in Example 1 of Experimental Example 2, after applying 2.5 g of the sauce composition, the absorption rate of the sauce was observed with the naked eye. To clearly observe the absorption rate of the sauce with the naked eye, instead of fried food, a sponge [Frog Magic Block (trademark name), melamine material, BASF, Germany] was used. Specifically, 1.5 cm × 4.5 cm = 6.75 cm 2After applying 2.5 g of the sauce composition to the entire surface of a sponge of a certain size (application rate: approximately 1,000%), absorption was observed at regular intervals.

[0143] As a result of the measurement, in Experimental Example 2-1 (15% sugar), absorption occurred immediately after the sauce was applied. However, in Experimental Example 2-2 (25% sugar), it took about 1 minute for complete absorption, in Experimental Example 2-3 (35% sugar), it took about 2 minutes, in Experimental Example 2-4 (45% sugar), it took about 9 minutes, and in Experimental Example 2-5 (55% sugar), it took about 120 minutes (Figs. 4a to 4d). From the above results, it was confirmed that as the sugar content increased, the absorption rate of the sauce during the coating time decreased, contributing to maintaining a crispy texture without the clothes getting wet.

[0144] Example 4. Comparison of the crispy texture of chicken coated with the sauce composition The crispy texture of the frozen chicken produced by applying the sauce produced in Example 1 of Experimental Example 2 was evaluated. The evaluation method used was the same as the method described in the items of Example 4 of Experimental Example 1. Table 6 shows the results of measuring the average gradient.

[0145]

Table 6

[0146] As a result of confirming the intensity of the crispy texture considering the average gradient, force, and the number of peaks, Experimental Example 2-4 (45% sugar) and Experimental Example 2-5 (55% sugar) showed the highest intensity of the crispy texture, Experimental Example 2-2 (25% sugar) and Experimental Example 2-3 (35% sugar) showed the next highest intensity of the crispy texture, and Experimental Example 2-1 (15% sugar) had a relatively low intensity of the crispy texture (Fig. 5). From the above experimental results, it was confirmed that as the sugar content in the sauce composition increased, the crispy texture was more successfully realized.

[0147] [Experimental Example 3] Experiment on the change in the application rate during the coating of the sauce composition Example 1. Production of Chicken The source compositions of Experimental Examples 1-2 were applied to chicken nuggets (CJ CheilJedang) with a pen according to their respective application rates (3% - 25%) (Table 7). Specifically, the same amount of batter (3.5 g) was applied to one side of the chicken nuggets and fried for 2 minutes and 30 seconds. Then, the sauce was applied to the fried chicken according to the respective application rates (3% - 25%). Thereafter, it was rapidly frozen for 1 hour, stored in a freezer for 5 days, and then the frozen chicken was cooked in an air fryer (Philips HD9860 / 95) at 140°C for 11 minutes to produce chicken. The application rate was calculated as "Application rate = (weight of chicken after sauce application - weight of chicken before sauce application) / (weight of chicken before sauce application) × 100 (%)".

[0148]

Table 7

[0149] Example 2. Measurement of Absorption Rate of Sauce by Application Rate The absorption rate of the sauce according to the application rate of the chicken produced in Example 1 of Experimental Example 3 was observed and confirmed by visually observing the appearance and cross-section of the chicken. When the application rate was 3% - 13% (Experimental Examples 3-1 to 3-4), the sauce was located on the outermost surface of the coating. When the application rate was 16% (Experimental Example 3-5), a part of the sauce was absorbed and transferred inside. When the application rate was 25% (Experimental Example 3-6), most of the sauce was transferred inside the coating (Figure 6).

[0150] [Experimental Example 4] Experiment on Changes in Coating Method during Coating of Source Composition Example 1. Production of Chicken Fried chicken was prepared through the processes of normal salting, aging, powdering, and frying of chicken.

[0151] Specifically, frozen chicken sashimi was completely thawed by RF (5000±1000v, 55±10kW, 25 minutes±25 minutes) and natural thawing. After that, it was put into a brine solution containing 26g of water, 0.6g of isolated soy protein, 0.6g of corn starch, 0.18g of refined salt and 0.03g of pepper, and the sashimi was brined through a process of tumbling at a speed of 5 - 7 rpm for 30 minutes. Next, the brined sashimi was aged in a refrigerated warehouse for 6 - 24 hours. Then, after cutting the aged brined sashimi into pieces of 17.5±2.5g, powder coating and batter coating were performed with the prepared powder (weak flour) and batter solution (GOURMET crunch wing batter). Here, the powder had a weight of ±3% based on the weight of the brined sashimi, and the batter solution had a weight of ±5%. Immediately after the powder coating and batter coating, primary heat treatment was carried out within 10 minutes at an oil bath temperature of 180±5°C, and then secondary heat treatment was performed to produce fried meat (fried chicken) with a coating.

[0152] Experimental Example 4 The manufactured fried meat (fried chicken) was put into a tumbler and tumbled, and the source composition of the Experimental Example 1 - 2 was spray - injected to coat the fried meat (fried chicken) with the source composition until the coating rate reached 10%. When coating the source composition, the source composition was injected at high pressure (0.3 - 2.0 bar, based on the piping pressure between the source supply tank and the spray nozzle) in a state where it was heated to 60°C or higher for coating. Also, the tumbler was arranged to have an inclination angle of about 5°, the temperature inside the tumbler was adjusted to 30 - 50°C, the rotation speed of the tumbler was set to 3 - 10 rpm, and after the fried meat was put into the tumbler, the time for it to pass through and be discharged was set to within 1 minute to perform source coating. The fried meat coated with the manufactured source composition was frozen (-40°C for 50 minutes) to produce frozen chicken.

[0153] Comparative Example 4 - 1 For comparison, the fried meat produced was coated with the source composition in such a way that it was immersed in the same source composition as in Experimental Example 4. For the same application rate as in Experimental Example 4, after coating so as to have an application rate of 10%, the fried meat coated with the source composition was rapidly frozen (-40 °C for 50 minutes) to produce frozen chicken.

[0154] Comparative Example 4-2 For comparison, the fried meat produced was coated with the source composition in such a way that it was immersed in the same source composition as in Experimental Example 4. The coating was applied as thinly as possible over the entire surface of the produced fried meat, where the application rate was set to approximately 30% for coating. Then, the fried meat coated with the source composition was rapidly frozen (-40 °C for 50 minutes) to produce frozen chicken.

[0155] Example 2. Comparison of the appearance and crispness of chicken by the coating method As a result of comparing the appearances of Experimental Example 4 and Comparative Example 4-1, which were coated at the same application rate (10%), it was confirmed that in the dipping method of Comparative Example 4-1, although the coating was applied at the same application rate, the source was only applied to a part of the fried meat during coating, and the uniformity of the source coating on the fried meat was extremely low. On the other hand, in the case of the process of applying the source by spraying while applying tumbling for coating, it was confirmed that when the source was applied at an application rate of 10%, the source was uniformly applied to the entire fried meat (Figure 7).

[0156] The frozen chicken of Experimental Example 4 and Comparative Example 4-2 was cooked using a microwave oven or an air fryer and subjected to a sensory evaluation.

[0157] Specifically, for microwave cooking, it was cooked in a microwave oven (1,000 W, Samsung) for 2 minutes and 15 seconds, and for air fryer cooking, it was cooked in an air fryer (HD9860 / 95, Philips) at 140 °C for 11 minutes.

[0158] The sensory evaluation was conducted as a blind evaluation for trained researchers. The cooked products were tasted simultaneously. The sensory evaluations for microwave cooking and air fryer cooking were performed by different researchers. The crispness intensity and preference were indicated on a 5-point scale based on the overall score (average). The closer the score is to 5, the higher the degree of crispness and the higher the preference for crispness. The preference for the product was measured as the ratio of the samples selected among all respondents.

[0159] As a result, regardless of the cooking method, it was confirmed that in the items of the crispness intensity, preference, and product preference of Experimental Example 4, the scores were statistically significantly higher compared to Comparative Example 4-2. Also, in terms of the cooking method, it was confirmed that the air fryer cooking showed higher crispness intensity, preference, and product preference (Tables 8 and 9).

[0160] [Table 8]

[0161] [Table 9]

[0162] In the above, representative embodiments of the present application have been exemplarily described. However, the scope of the present application is not limited only to the specific embodiments as described above, and those with ordinary knowledge in the relevant field can appropriately make changes within the scope described in the claims of the present application.

Claims

1. (i)containing sucrose, (ii)with a sugar content of 60 to 90 °Bx, (iii)a source composition for deep-fried food coating having a viscosity at 80 °C of 50 to 1,000 cP.

2. The source composition for deep-fried food coating according to Claim 1, wherein the ratio of the sucrose is 10 to 95% by weight based on 100% by weight of the source composition.

3. Area 6.75 cm ２ The source composition for deep-fried food coating according to claim 2, which requires more than 1 minute until it is completely absorbed into the sponge when 2.5 g of the source composition is applied to the sponge of

4. The source composition contains sucrose and starch sugar, The source composition for deep-fried food coating according to Claim 1, wherein the weight ratio of the sucrose to the starch sugar is 20:45 to 62:

3.

5. The source composition for deep-fried food coating according to Claim 4, wherein the starch sugar is one or more selected from the group consisting of high fructose, maltose, and malt syrup.

6. The source composition for deep-fried food coating according to Claim 4, wherein the coating is a coating by spray injection.

7. A frozen deep-fried food coated with the source composition according to Claim 1, A frozen deep-fried food having a coating rate of the source composition according to the following formula 1 of 2 to 30%. [Formula 1] Coating rate (%) = (W1 - W0) / (W0) × 100 In the above formula 1, W1 is the weight (kg) of the deep-fried food after coating with the source composition, W0 is the weight (kg) of the deep-fried food before coating with the source composition.

8. A step of applying a batter to the surface of a food raw material; A step of frying the food raw material with the batter applied to obtain a fried food; and A step of coating the surface of the fried food with the source composition according to Claim 1, comprising heating the source composition to a temperature of 40 to 90 °C and then spray-injecting it onto the fried food to coat it with the source composition; A method for producing deep-fried food.

9. The method for producing deep-fried food according to Claim 8, wherein coating the surface of the fried food with the source composition is performed while tumbling the fried food in a tumbler.

10. The method for producing deep-fried food according to Claim 8, wherein the injection pressure of the food source composition to be spray-injected is 0.2 to 3.5 bar.

11. The step of applying a batter to the surface of the food raw material is The step of salting (curing) the food raw material; The step of aging the salted food raw material; and The step of powdering and battering the aged food raw material; The method for producing a fried food according to claim 8, comprising:

12. The method for producing a fried food according to claim 8, further comprising the step of freezing the fried food coated with the sauce composition.

13. The method for producing a fried food according to claim 8, wherein the food raw material is selected from the group consisting of chicken, pork, beef, fish, and vegetable protein raw materials.

14. The method for producing a fried food according to claim 8, wherein the coating rate of the sauce composition according to the following formula 1 is 2 to 30%: [Formula 1] Coating rate (%) = (W1 - W0) / (W0) × 100 In the above formula 1, W1 is the weight (kg) of the fried food after coating with the sauce composition, W0 is the weight (kg) of the fried food before coating with the sauce composition.

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